This moist and delicious cinnamon paleo streusel coffee cake is gluten-free, dairy-free, grain-free, and free from refined sugars. It’s the perfect addition to your morning cup of coffee or Sunday brunch.
Just in time for national coffee cake day on April 7th, how perfect is that! I truly believe coffee cake is special enough that it deserves its own day. Perfectly moist and filled with all the cinnamon-y flavor (is that a word? - it is now!). This coffee cake is one of our family favorites!
In honor of National Coffee Cake day, I thought I’d throw a little coffee cake history at you. Apparently we can all thank the Danish for coming up with one of the first versions of coffee cake. It was in Europe during the 17th century that this delicious slice of heaven was first paired with coffee beverages. Can we all give thanks to these geniuses?!
Nowadays coffee cake comes in many forms. From fruit flavored like blueberry, to being filled with nuts. But does anything beat the classic? Completely up for debate! This Paleo Streusel Coffee Cake recipe is a delicious twist on classic coffee cake in a healthier, refined sugar free form.
Paleo Streusel Coffee Cake: Here’s What You’ll Need
Pure Maple Syrup
Dairy Free Milk - I prefer to use full-fat canned coconut milk here, but any dairy free milk will work!
Grass-Fed Butter - This is used in the streusel topping, you can definitely sub for coconut oil, but the butter gives it such a delicious buttery taste.
Traditional Cake or Jumbo Cupcake? You decide!
I personally prefer to make these in jumbo cupcake pans as I like having them already in individual servings. They’re like miniature coffee cakes all to yourself! However, these can definitely be made as traditional coffee cake in a cake pan! The process of making them will be the same. Just be sure to prepare your cake pan by greasing or lining with parchment paper, and the cooking time will need to be adjusted. Begin checking at 20 minutes for doneness. The cake should spring back when pressed and a knife or toothpick inserted into the middle should come out with moist crumbs.
This coffee cake is filling with a cinnamon swirl and topped with a cinnamon streusel! So yummy, and only requires a couple extra steps!
The streusel topping will be made first! Add the almond flour, coconut flour, coconut sugar and cinnamon to a small bowl and mix well. Next add in the melted butter, and maple syrup. Stir until crumbles form and place in the fridge until ready to use!
Next, you’ll start the actual “cake!” Combine all dry ingredients for the cake in a medium sized bowl and combine well. Then add in the wet ingredients for the cake and mix until combined.
To make the cinnamon swirl, reserve ¾ c of the cake batter and place in a small bowl. Add 2 tbsp cinnamon, and 2 tbsp of coconut sugar. Mix until well combined.
Add your cake batter to your prepared cake pan or lined muffin pans (filling ⅔ of the way full). Evenly distribute the cinnamon cake batter onto the original cake batter. If using a cake pan, place 1 tbsp amounts of cinnamon batter all around the surface. Using a knife or tooth pick, swirl the cinnamon batter into the plain, original batter to achieve the cinnamon swirls.
Next, you’ll add the streusel topping! Evenly distribute it atop your jumbo muffins or evenly layer it onto your cake pan. I like to very gently press it into the batter.
Bake for 20-22 minutes. You’ll know it’s done when the coffee cake springs back when gently pressed, or when a knife or tooth pick inserted comes out with crumbs on it.
Then allow to cool, or don’t! Grab your cup of coffee, and dig in!
These store best in an airtight container on the counter. However, I have also stored them in the fridge with no problem! Heat up slightly before serving again.
Coffee Cake..... Cake!
When I said this is a family favorite, I was not just saying it. Coffee cake is one of my husbands favorite things ever. In fact, every year for his birthday, he requests a coffee cake CAKE. You read that right.
I make 3 - 6” layers of this cake with the cinnamon swirl (hold the streusel topping) and frost it with my paleo vanilla swiss-meringue buttercream, adding a tbsp or two of cinnamon to make the most delicious cinnamon vanilla buttercream.
It just so happens his birthday is NEXT WEEK. Maybe it’s a coincidence he was born the day after national coffee cake day, maybe it sparked his love.
Either way, follow me on Instagram to check out this cake next week!
Until then, ENJOY your coffee cake in whatever form you’re having it!
[lt_recipe name="Paleo Streusel Coffee Cake" servings="6-8 Jumbo Sized Muffins" prep_time="20M " cook_time="25M" total_time="45M" difficulty="Easy" summary="This moist and delicious cinnamon paleo streusel coffee cake is gluten-free, dairy-free, grain-free, and free from refined sugars. It’s the perfect addition to your morning cup of coffee or Sunday brunch." print="yes" image="https://cateandcokitchen.com/wp-content/uploads/2020/04/Coffee-Cake-1-200x300.jpg" ingredients="Cake ;1 ¾ c almond flour;½ c coconut flour;1 ½ tsp baking powder;½ tbsp cinnamon;½ tsp salt;5 large eggs;⅓ c coconut oil, melted;½ c pure maple syrup;½ c dairy free milk;½ tbsp vanilla;Cinnamon Swirl;¾ c reserved cake batter;2 tbsp cinnamon;2 tbsp coconut sugar;Streusel Topping;1 ½ c almond flour;3 tbsp coconut flour;3 tbsp coconut sugar;1 tbsp cinnamon;¼ c maple syrup;4 tbsp grass-fed butter, melted *can sub for coconut oil" ]Make streusel by adding all dry streusel ingredients to a small bowl and combining.;Add maple syrup and butter and mix until crumbles form. ;Place in refrigerator.;In a medium sized bowl, add all dry ingredients for the cake (almond flour, coconut flour, cinnamon, baking powder, salt) and combine.;Add eggs, coconut oil, maple syrup, dairy free milk and vanilla. Mix until well combined.;Place ¾ c of cake batter in a small bowl and add 2 tbsp cinnamon and 2 tbsp coconut sugar and mix well.;Fill cupcake liners ⅔ of the way full with original cake batter. ;Evenly distribute cinnamon swirl batter on top of original batter in muffin liners.;Use a knife or tooth pick to swirl cinnamon batter in.;Evenly distribute streusel topping atop each muffin and very lightly press into the batter.;Bake at 350 for 20-22 minutes until muffins spring back when gently pressed or a knife inserted comes out with moist crumbs.;Allow to cool, or not! ;Enjoy!;NOTE: If using a cake pan, prepare by generously greasing or lining with parchment paper. Place 1 tbsp amounts of cinnamon batter randomly on top of cake batter and swirl. Evenly top with streusel topping. Baking time will vary from muffins. Begin checking at 20 minutes for doneness.[/lt_recipe]